Don’t squish the burger with a spatula EVER! That’s a sure fire way to end up with a dry burger. You’re squeezing the juices right out of there!

Don’t flip the burger more than once or you risk disrupting the juices which results in a dry burger.

Other Tips and Information you Might Find Helpful:

The more fat in the beef, the more the patties will shrink.

VERY IMPORTANT! Use your thumb to create an indention in the middle of the patty before you put it on the grill. This prevents burger bloat and eliminates the need to “squish” the burger (see no-no #2 above).

If you prefer your burgers well done, purchase meat with a higher fat content. This will allow you to cook them longer without drying them out.

Burgers should be cooked over a hot grill. You know it’s a hot grill if you can’t hold your hand over it.

Handle the meat as little as possible and be gentle when you are handling it!

Don’t skimp on the hamburger buns. Buy good quality.

Frozen burgers do not grill well.

The best beef for burgers is either 80/20 or 85/15.

A meat thermoment should register 160 degrees minimum.

How To Make the Burger:

Grab a tennis ball-sized piece of beef and flatten it into a patty, about ½ inch to ¾ inch thick, depending on your preference. Some people start with 6 ounces of meat; some start with 4 ounces.

Be sure the patty is the same thickness on the edges as it is in the middle.

To account for shrinkage during cooking, make the patties at least 1/2-inch larger in diameter than the buns you’ll be putting them on.

Season with salt & pepper.

Grill the burgers over high heat for about 5 minutes per side.

Some people add seasonings to the beef before they shape the patties but the die-hard grillers describe those burgers as meat loaf, not hamburgers. But it’s Up to you. Add-ins could include cheese, onion, chopped olives, chopped jalapenos, spices – pretty much whatever sounds good to you. It is your burger, after all. But salt & pepper is the standard.

So there you have it – hamburger making 101. Now go fire up the grill and see if perfect hamburgers are in your future!

Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

Good to know about the fat content for well done burgers!! I’ve been trying to cut down on the fat, but my burgers have tasted funny lately. There are a ton of great tips! Might I add that flattening is important. Burgers DO NOT spread like cookies. I know this from an attempt that resulted in “Burger Balls”, too big to be a meat ball, too round to be a hamburger.

Are you doing your flattening before or after the burgers are on the grill? I read over and over that you shouldn’t flatten after they’re on the grill. But you should before – they definitely don’t spread like cookies! Great point.

Oh! Thank you for this! I’m going to forward it to my husband, the burger griller. We grill burgers almost weekly. (Is there a better dinner in the summertime?) And any time we get tips like these, we are sure to try them out. It never occurred to me not to squash the burger with a spatula, but duh. Thanks!